Stir together milk, whipped cream, eggs, egg yolks and powdered sugar. Spread through a hair sieve. Scrape the pulp from the vanilla pod and stir into the mixture. Divide evenly into shallow serving dishes or soufflé dishes. They should be filled no more than two fingers high so that the crème does not take so long to set in the gentle water.
Place the ramekins in a roasting pan lined with a folded sheet of newspaper and filled with hot water so that the ramekins are filled to the top.
Bake in a 150 degree oven for about 30 to 40 minutes – the exact time depends on the size of the ramekins. Therefore always check again: The crème should feel firm when gently pressed with your finger. 4.
Leave to cool overnight. Before serving, sprinkle with sugar and caramelize for seconds directly under the glowing bars of the grill. Bring to the table immediately.
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